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Italian Almond Macaroons

By: JANDEE  
"This is a good recipe that's quick and easy. Pine nuts may be substituted for the slivered almonds in this chewy cookie. "

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 153 people have saved this

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 dozen
 

Ingredients

  • 16 ounces almond paste
  • 6 egg whites
  • 1 cup white sugar
  • 1 cup confectioners' sugar
  • 1/2 cup sifted all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons lemon extract
  • 3 drops red food coloring
  • 1/2 cup slivered almonds

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  3. Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 82 | Total Fat: 3.2g | Cholesterol: 0mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by EGLN 
This was a very disappointing cookie recipe. the cookies come out flat and do not make a very... MORE

 
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